Ingredients
Scale
- 5 ears fresh corn (shucked)
- 2 medium roma tomatoes (diced)
- 1 medium English cucumber (diced)
- 1 medium avocado (diced)
- 1/2 medium red onion (minced)
- 1/2 cup chopped fresh basil
- 1/4 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Boil a large pot of water. Shuck the corn and remove silk. Boil for about 5 minutes until tender. Remove and pat dry.
- Once cooled, cut the kernels off the cobs into a large mixing bowl.
- Dice the tomatoes, cucumber, and avocado; mince the onion, then add to the bowl with chopped herbs.
- In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
- Pour the dressing over the salad mixture and toss gently to combine.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 215
- Sugar: 4g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg